Cranberries are harvested in early to mid-autumn; the bogs are flooded with water and a harvester removes the deep red fruit from the vines. Cranberries are harvested dry when they will be sold fresh.

Canada is the world’s second-largest producer of cranberries, which are native to North America. Richmond, B.C. is Canada’s largest producer of the fruit. First Nations peoples used cranberries in foods such as pemmican, and as dye and medicine.

Chestnut and Chicory Salad with Cranberry Vinaigrette

Chestnut and Chicory Salad with Cranberry Vinaigrette. Photo: Appetite by Random House

This autumnal salad recipe is from The Epicurious Cookbook by Tanya Steel and the editors of Epicurious.com. Steel writes of the salad: “It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

Maple-Roasted Parsnips with Pecans and Cranberries

This side dish recipe from Eric Akis would be right at home on a Thanksgiving table. Maple, pecans and cranberries enhance the earthy flavour of roasted parsnips. Akis recommends serving the dish alongside, “roast pork, Cornish hen, turkey or chicken, baked ham, or baked salmon fillets.”

Autumn Apple White Wine Sangria

Take Our Poll]]>http://o.canada.com/life/food/ingredient-of-the-week-cranberries-2/feed4Cranberry harvestlbrehautPear Cranberry Chutney with Candied GingerChestnut and Chicory Salad with Cranberry VinaigretteCranberry Quinoa SaladMaple-Roasted Parsnips with Pecans and CranberriesHarvest Pork Chops with Cranberry Kale StewTriple-Ginger Cranberry BarsCranberry Upside Down Mini CakesCranberry SconesCranberry Prosecco PunchAutumn Apple White Wine SangriaThe Healthy Plate: Recipe for healthy Halloween snack mixhttp://o.canada.com/life/food/the-healthy-plate-recipe-for-healthy-halloween-snack-mix
http://o.canada.com/life/food/the-healthy-plate-recipe-for-healthy-halloween-snack-mix#commentsTue, 15 Oct 2013 13:25:56 +0000http://o.canada.com/?p=328689]]>New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here’s the problem — where do you display your jack-o’-lantern if you live in an apartment building with no porch?

Then again, my family and I are New Yorkers, and a little defect like this was not going to keep us from carving scary faces into pumpkins. As a kid, it was the kind of art project I loved, even though — or because? — it was so messy. It also was kind of dangerous, given the sharp knives required.

Some years my mom would get ambitious and turn the pumpkin seeds into a snack. It was a lot of work. We had to separate the seeds from the fibrous pulp, wash them thoroughly, then dry them on towels before we roasted them. Drying the seeds was a particular ordeal. They tended to stick to the towels, and those that didn’t stick to the towels could end up sticking anywhere, floor to ceiling.

But the finished product was wonderful: nutty, chewy, salty, seasonal. I missed them!

So this year, with Halloween looming, I decided to cast toasted pumpkin seeds as the star of a healthy snack mix. A delight for young or old, it makes a great afterschool treat, or an appetizer at a Halloween party.

And I’ve managed to eliminate the sticking-to-the-towel problem.

Finding the best way to toast the seeds took several trials. I tried high-heat roasting and low-heat roasting before deciding — following a tip from a Twitter buddy — that sauteing them in a skillet on top of the stove produced the most succulent result. The sticking-to-the-towel thing? Just dry the wet seeds in the oven for 10 minutes before toasting them in the skillet. No towels required.

And by the way, pumpkin seeds — like most seeds — are very good for us. They’re a great source of magnesium and zinc, as well as omega-3 fatty acids. And then there are the economic and ecological bonuses. The seeds are free, a by-product of the pumpkin carving. It’s not unlike being able to make a chicken stock out of the bones of a roast chicken.

Speaking of healthfulness, this recipe pairs the pumpkin seeds with a fellow good-for-you all-star — chickpeas. A staple of soups, stews and salads, chickpeas lately have been popping up as a crispy snack. Who knew they could cross over into potato chip land? And it’s easy, too. Just dry them, toss them with a bit of oil (and spices, if you’d like), then bake them in a 400 F oven for 25 to 35 minutes.

I rounded out this snack mix with dried cranberries and nuts. It happens to be cranberry season, but any one of your favourite dried fruits would do, including cherries, apricots and raisins. Nut-wise, I’m partial to pistachios but, go with what you like best.

As for the seasoning, extra-virgin olive oil and salt comprise a simple and tasty accent. But depending on the occasion and guests, you could jazz it up, adding curry powder, smoked paprika or dried rosemary.

Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels. Transfer to a bowl, then toss with 1 tablespoon of the oil, 1 teaspoon of the spice blend, if using, and salt and pepper to taste. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread them in a single layer. Bake on oven’s middle rack until golden and crispy, 25 to 35 minutes, shaking the tray to toss after the first 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Reduce the oven to 300 F.

Arrange the pumpkin seeds in a single layer on the sheet pan. Bake on the oven’s middle rack for 10 minutes.

After the pumpkin seeds have baked, in a large skillet over medium, heat the remaining tablespoon of oil. Reduce the heat to medium-low, add the pumpkins seeds and cook, stirring, for 7 to 10 minutes. Add the remaining teaspoon of spice blend, if using, and salt and pepper to taste. Continue to cook, stirring, until the pumpkin seeds are golden and crispy, another 3 to 5 minutes.

Transfer the seeds to the serving bowl. Add the cranberries and pistachios and toss well.

]]>http://o.canada.com/life/food/the-healthy-plate-recipe-for-healthy-halloween-snack-mix/feed0Healthy Halloween Snack MixtheassociatedpresscanadaPostcard from Washington: Bogged down on Capitol Hillhttp://o.canada.com/news/postcard-from-washington-bogged-down-on-capitol-hill
http://o.canada.com/news/postcard-from-washington-bogged-down-on-capitol-hill#commentsFri, 11 Oct 2013 16:00:55 +0000http://o.canada.com/?p=325667]]>WASHINGTON — Farmer Jim Bible — his real name — was up to his hocks in fruit and water in front of Union Station. Passengers and passersby were stopping to stare at the unfamiliar spectacle of a smiling man in tan hip-waders sloshing through a cranberry bog a block from the legislatively constipated U.S Capitol, while high overhead, an inscription in the Beaux-Arts depot’s façade lauded, as it has since 1907:

THE FARM. BEST HOME OF THE FAMILY. MAIN SOURCE OF NATIONAL WEALTH. THE NATURAL PROVIDENCE.

“What’s your solution to the government shutdown and the debt limit?” I asked the agriculturalist.

“Drink more cranberry juice,” Farmer Bible replied.

Cranberry farmer Jim Bible of Black River Falls, Wisc. tends a pool of berries outside the turkey the U.S. Capitol has become.

Bible had migrated down from milky, small-town Wisconsin for a promotional stunt on behalf of the bi-national Ocean Spray co-operative, which installs these tanks full of bobbing red berries every autumn in locations from Rockefeller Center to Disneyland. Back home in boggy little Black River Falls, he serves as the head coach of the high school football team while tending to a saturated hacienda so vast and productive that, as the holiday season nears, he sends off five semi-trailers loaded with 100,000 kilograms of fresh cranberries every day.

I told Farmer Bible that Thanksgiving was just around the corner in Canada and begged to ask him the vital question that millions will be posing in a few days’ time.

“Go ahead,” he said.

“Cranberry sauce — jellied or whole?” I demanded.

“Jellied,” he quickly chose.

It was lost on neither the farmer nor anyone else at Union Station that it was rather arch to implant a cranberry bog within sight of the turkey that the American Congress has become.

“I’m an independent,” Jim Bible said. “I don’t really understand why they can’t get along. What I’d like to hear is the word ‘compromise.'”

There was another producer in the pool with Bible and one or two billion red berries: a man named Jeff LaFleur from Plympton, Mass., which will hold its annual Cranberry Harvest Celebration and five-kilometre Bog Jog this very weekend.

“What’s your solution to the government shutdown and the debt limit?” I asked him.

“Drink more cranberry juice,” Farmer LaFleur cracked. “It’s good for urinary-tract infections. Maybe we can get something moving.”

But the crisis went deeper than joshing. As the smackdown on the Hill sagged into its second week, the intransigence and incompetence of both the Democrats and Republicans had gone far beyond the comedic stage.

“Here we are sitting without a Farm Bill, and it hurts all of us,” LaFleur said. “We’re not cotton, corn or soybeans, we’re a specialty crop. We need our conservation programs, our technical assistance and financial assistance, our co-ordinated research programs, solutions to our water-quality issues. And we’re not getting any of that.”

“That’s why I love growing cranberries,” LaFleur declared. “You can get results out of THEM.”

The natural providence that was praised in stone on Union Station had been good to the men in the pool below. Jim Bible’s kids had learned to skate so expertly on his frozen bogs in winter that his daughter Rachel had gone on to win three NCAA championships playing defence for Mark Johnson’s University of Wisconsin Badgers.

“When you’re riding on your water wheel, knocking berries off the bush, it’s the best feeling in the world,” said LaFleur of Massachusetts.

“Cranberry sauce — jellied or whole?” I asked him.

“Whole,” LaFleur said.

On the issue of the hour, then, the waders were deadlocked, just like the Senate and House. While we were talking, Barack Obama was holding a news conference at the White House and admitting that he had no more “rabbits in his hat.”

Jim Bible leaned on his rake in the cold, crimson soup.

“I didn’t vote for him,” the farmer said softly. “I think he’s probably a really great guy if you get to know him, but I thought he probably didn’t have enough experience for the job. I question the leadership. I question the leadership.”

]]>http://o.canada.com/news/postcard-from-washington-bogged-down-on-capitol-hill/feed0Postcard from WashingtonallenabelCranberry farmer Jim Bible of Black River Falls, Wisc. tends a pool of berries outside the turkey the U.S. Capitol has become.Seasonal Sips: Cranberry Martinihttp://o.canada.com/life/food/seasonal-sips-cranberry-martini
http://o.canada.com/life/food/seasonal-sips-cranberry-martini#commentsThu, 10 Oct 2013 13:46:58 +0000http://o.canada.com/?p=326320]]>We’re keeping it simple this week with a Cranberry Martini recipe – three ingredients and you’re done!

This recipe serves two but we encourage making a larger batch if you’re serving a crowd this Thanksgiving. And for more cranberry recipe ideas, see this week’s ‘Ingredient of the week,’ which includes recipes for Pear Cranberry Chutney, Harvest Pork Chops with Cranberry Kale Stew, Triple-Ginger Cranberry Bars, and Cranberry Prosecco Punch.

]]>http://o.canada.com/life/food/seasonal-sips-cranberry-martini/feed2Cranberry MartinilbrehautMix a pair of Cranberry Martinis12 Days of Holiday Cookies: Triple-Ginger Cranberry Barshttp://o.canada.com/life/food/12-days-of-holiday-cookies-triple-ginger-cranberry-bars
http://o.canada.com/life/food/12-days-of-holiday-cookies-triple-ginger-cranberry-bars#commentsTue, 27 Nov 2012 14:00:49 +0000http://o.canada.com/?p=156966]]>These bars are a serious triple-ginger threat. We packed three varieties of ginger into these tender, chewy bars — grated fresh ginger, dry ground ginger and chopped crystallized ginger. Combined with the elderflower liqueur-soaked cranberries that stud the bars, it is an intoxicating combination (but still child-friendly, though you may not be willing to share).

Want to go for a fourth source of ginger? Swap ginger liqueur for the elderflower. And if cranberries aren’t your style, chopped dried apricots or dried cherries would be good, too.

TRIPLE-GINGER CRANBERRY BARS

Start to finish: 45 minutes (plus overnight soaking)

Makes 24 bars

1 cup dried cranberries

1/2 cup Saint Germain elderflower liqueur

2 cups packed brown sugar

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 1/2 teaspoons salt

3 eggs

2 3/4 cups all-purpose flour

1 tablespoon grated fresh ginger

1 teaspoon dry ground ginger

1/2 cup chopped crystallized ginger

1/2 cup slivered almonds

In small bowl or glass, combine the cranberries and liqueur. Cover and let soak overnight.

When ready to cook, heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.

In a medium bowl, use an electric mixer to beat together the brown sugar, butter and salt until light and fluffy. With the mixer running, add the eggs, one at a time, scraping the bowl between each addition.

Stir in the flour, fresh ginger, ground ginger and the soaked cranberries (they should have completely absorbed the liqueur).

Spread the mixture into the prepared baking pan. Sprinkle the top with the chopped crystallized ginger and the slivered almonds. Bake for 25 to 30 minutes, or until light golden brown and slightly firm to the touch. Let cool completely in the pan, then cut into 24 bars. Store in an airtight container at room temperature for up to a week.

At less than $15 a bottle for Villa Sandi Doc Treviso, Prosecco makes an affordable yet festive alternative to Champagne. Fresh citrus and cranberries round out the seasonal flavours in Bogue’s Cranberry Prosecco Punch.

Ingredients:

Cranberry Prosecco Punch

Method:

– Fill a Collins or tall chimney glass half full with ice cubes. Add two lime wheels, eight fresh cranberries and top with ice until glass is full.

– Place lemon syrup, lime juice, cranberry juice and vodka into a cocktail shaker and fill with ice. Shake vigorously 12 times to mix ingredients. Strain into prepared glass and top with Prosecco. Insert a bar spoon and gently stir to mix thoroughly.

– Serves one.

Note: To make lemon syrup, bring equal amounts fresh lemon juice and sugar to just under a boil, stirring constantly.

]]>http://o.canada.com/life/food/seasonal-sips-cranberry-prosecco-punch/feed1Cranberry Prosecco PunchlbrehautCranberry Prosecco PunchBaked pasta, casseroles and even dessert can be made in slow cookerhttp://o.canada.com/life/food/baked-pasta-casseroles-and-even-dessert-can-be-made-in-slow-cooker
http://o.canada.com/life/food/baked-pasta-casseroles-and-even-dessert-can-be-made-in-slow-cooker#commentsTue, 15 Jan 2013 17:24:38 +0000http://o.canada.com/?p=182692]]>Here are three recipes from “The Best of Bridge Slow Cooker Cookbook” that are a departure from the soups and stews that are most commonly prepared in the appliance.

SWEET POTATO CANNELLONI

If you haven’t used your slow cooker for baked pasta dishes, you’ll find they turn out well due to the slow gentle heat. Use oven-ready cannelloni for this recipe. It stands up better to the long, moist cooking than fresh or regular dried pasta.

750 ml (3 cups) tomato sauce

250 ml (1 cup) evaporated milk

2 ml (1/2 tsp) salt

1 ml (1/4 tsp) ground nutmeg

0.5 ml (1/8 tsp) pepper

1 egg, lightly beaten

300 ml (1 1/4 cups) ricotta cheese

50 ml (1/4 cup) grated Parmesan cheese

300 ml (1 1/4 cups) grated peeled sweet potato

250 ml (1 cup) packed baby spinach, chopped

12 oven-ready cannelloni shells

250 ml (1 cup) shredded mozzarella cheese

Grease insert of a 3 1/2- to 4-quart slow cooker.

In a bowl, whisk together tomato sauce and milk. Spread 250 ml (1 cup) of the sauce mixture in bottom of slow cooker.

In another bowl, whisk together salt, nutmeg, pepper, egg, ricotta and Parmesan. Stir in sweet potato and spinach. Using fingers, fill cannelloni shells with ricotta mixture. Place filled shells side by side in slow cooker, making 2 layers if necessary. Pour remaining sauce over shells.

Cover and cook on low for about 6 hours or on high for about 3 hours, until bubbling. Sprinkle with mozzarella. Cover and cook on high for about 15 minutes or until mozzarella is melted.

Makes 4 servings.

VEGETABLE POLENTA CASSEROLE

Your slow cooker can prepare part of a recipe. Here the appliance is used for polenta, a versatile Italian grain dish made by cooking cornmeal in broth or water, which is then transformed into a hearty vegetarian entree. Start the meal with a salad.

Place cornmeal, salt and pepper in prepared slow cooker. Gradually add boiling water, whisking constantly until blended. Cover and cook on low for 1 1/2 to 3 hours, until liquid is absorbed and cornmeal is tender.

In a skillet, heat oil over medium heat. Add onions, red pepper, garlic and mushrooms; cook, stirring occasionally, for 5 minutes. Stir in pasta sauce. Spread over polenta in baking dish. Drop remaining polenta by spoonfuls over top. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, for about 25 minutes, until heated through and browned.

Makes 6 servings.

Make Ahead: Prepare polenta base and spread in baking dish. Cover and refrigerate overnight. Place remaining polenta in another container, cover and refrigerate. Prepare vegetable mixture and transfer to a separate container. Let cool, cover and refrigerate overnight. The next day, assemble casserole and proceed with the recipe.

APPLE CRANBERRY CAKE

The perfect dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream.

300 ml (1 1/4 cups) all-purpose flour

175 ml (3/4 cup) granulated sugar

10 ml (2 tsp) baking powder

5 ml (1 tsp) ground cinnamon

2 ml (1/2 tsp) salt

1 egg, room temperature

125 ml (1/2 cup) 2 per cent or whole milk

5 ml (1 tsp) vanilla extract

Grated zest of 1 orange

2 apples, peeled and chopped

250 ml (1 cup) cranberries (thawed if frozen)

50 ml (1/4 cup) orange marmalade

50 ml (1/4 cup) melted butter

Grease insert of a 3 1/2- to 4-quart slow cooker.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt.

In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker.

In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on high for 2 to 2 1/2 hours, until apples are tender and a tester inserted in the centre of the cake comes out clean.

Cut tenderloin almost through lengthwise; open like a book. Place plastic wrap on top and under tenderloin; pound with a rolling pin to flatten to even thickness. Set aside.

In a medium saucepan or skillet, cook bacon and onion over medium-high heat until tender and browned. Stir in breadcrumbs, apple, walnuts, cranberries and sage. Moisten slightly with up to 50 ml (1/4 cup) broth until mixture holds together when pressed. Season with salt, pepper and more sage to taste.

Place tenderloin, cut side up, on work surface. Press filling along length of centre third; roll meat around filling to enclose completely. Tie with string at 7-cm (1 1/2-inch) intervals. (It can be wrapped in plastic wrap and refrigerated overnight at this point.)

Heat oven to 180 C (350 F).

Place tenderloin, seam side down, in a lightly greased baking dish. Brush with oil. Sprinkle with pepper. Roast in preheated oven for 45 minutes until a meat thermometer inserted in centre registers 71 C (160 F) or until juices run clear when pork is pierced and just a hint of pink remains inside.

Carefully remove frozen pie shell from foil pie plate. Place in 23-cm (9-inch) tart pan with removable bottom. When thawed, about 10 minutes, prick pie shell all over with fork and press edge of pie shell into sides of pan. Bake in preheated oven for 12 to 15 minutes or until lightly golden. Let cool completely on wire rack.

In a bowl, beat butter with sugar. Beat in ground almonds, then egg and almond extract. Stir in flour. Spread evenly in cooled tart shell. Arrange apples on top; sprinkle with 15 ml (1 tbsp) more sugar. Bake in a 190 C (375 F) oven for 35 to 40 minutes or until apples are tender. Let cool on wire rack for 15 minutes.

Remove side of pan; place tart on serving plate. Brush apricot jam over apples.

In a large roasting pan, combine cereals, pretzels, nuts and cheese snacks.

In a saucepan, melt butter; add lemon juice, Worcestershire sauce and spices. Stir to combine, then pour evenly over dry ingredients in roasting pan and stir to coat.

Bake for 2 to 3 hours in a slow oven. Stir occasionally. Let cool.

Makes about 5 l (about 21 cups)

Source: Brenda Preszcator, St. Marys, Ont.

MAPLE ROASTED NUTS

Maple syrup gives these nuts a truly Canadian flavour and a small package of them makes a nice gift. Any combination of nuts can be used.

30 ml (2 tbsp) olive oil

30 ml (2 tbsp) maple syrup

5 ml (1 tsp) salt

250 ml (1 cup) hazelnuts

250 ml (1 cup) walnuts

250 ml (1 cup) heartnuts

250 ml (1 cup) almonds

Heat oven to 160 C (325 F). Lightly grease a rimmed baking sheet.

In a large bowl, combine oil, syrup and salt. Toss nuts in oil mixture, stirring to coat all the nuts. Pour onto baking sheet and bake for 20 to 25 minutes, turning nuts once.

Note: When you remove them from the oven the nuts will still look moist and sticky, but they become crisp when they cool. Once cooled, store in a sealed container but they do not have to be refrigerated.

Makes 1 litre (4 cups).

Source: Linda Grimo of Grimo Nut Nursery, Niagara-on-the-Lake, Ont.

]]>http://o.canada.com/life/food/incorporate-versatile-nuts-in-savoury-or-sweet-dishes-along-with-snacks/feed0NutsthecanadianpressPork Tenderloin with Fruit and NutsApple Almond Custard TartMini apple and cranberry desserts elegant and refreshing for holiday brunchhttp://o.canada.com/news/mini-apple-and-cranberry-desserts-elegant-and-refreshing-for-holiday-brunch
http://o.canada.com/news/mini-apple-and-cranberry-desserts-elegant-and-refreshing-for-holiday-brunch#commentsMon, 17 Dec 2012 19:39:17 +0000http://o.canada.com/?p=169915]]>This is a refreshing and easy make-ahead dessert for a holiday brunch. Place the desserts on a silver platter for an elegant presentation. When using frozen cranberries, thaw before adding to mixture.

MINI APPLE AND CRANBERRY DESSERTS

Preparation Time: 20 minutes

4 apples, such as Cortland, Crispin or Empire, cored and sliced, about 1 l (4 cups)

50 ml (1/4 cup) granulated sugar

50 ml (1/4 cup) water

15 ml (1 tbsp) lemon juice

1 cinnamon stick

10 ml (2 tsp) vanilla

CREAM

375 ml (1 1/2 cups) cranberries, rinsed

1 container (475 g) mascarpone cheese

125 ml (1/2 cup) liquid honey

15 ml (1 tbsp) minced lemon rind

30 ml (2 tbsp) lemon juice

1 ml (1/4 tsp) salt

GARNISH

Fresh mint leaves

In a saucepan, combine apples, sugar, water, lemon juice and cinnamon stick; bring to a boil. Reduce heat to low; cover and simmer until apples are soft but not mushy, about 10 minutes. Uncover and cook until liquid evaporates, about 8 minutes. Discard cinnamon stick. Stir in vanilla. Let cool slightly.

]]>http://o.canada.com/news/mini-apple-and-cranberry-desserts-elegant-and-refreshing-for-holiday-brunch/feed0Mini Apple and Cranberry DessertsthecanadianpressRecipe for cocktail meatballs with cranberry marinarahttp://o.canada.com/news/recipe-for-cocktail-meatballs-with-cranberry-marinara
http://o.canada.com/news/recipe-for-cocktail-meatballs-with-cranberry-marinara#commentsFri, 07 Dec 2012 14:50:25 +0000http://o.canada.com/?p=164294]]>Sometimes failure can end up tasting pretty good. It certainly was the case with these meatballs.

I’d been aiming to creating a solidly delicious, all-purpose meatball suitable for tossing with marinara over spaghetti. Except it didn’t quite work out that way. The meatballs, while certainly delicious, were both too tangy and too sweet to pair with your basic pasta sauce. And they certainly didn’t agree with the mandatory Parmesan that spaghetti calls for.

So I tried them in a curry sauce. Indian food is particularly welcoming to that play of sweet and heat, tangy and savory. But that wasn’t quite right, either.

I was resistant to changing the meatballs themselves. Because while they didn’t partner well with anything I’d tried, I still thought they were good. And they certainly were worth salvaging. Then it hit me. Embrace the tangy, sweet-and-savory side of these meatballs. Turn them into party food.

And so I ended up with these cocktail meatballs, perfect for setting out with toothpicks for a holiday gathering. And it turned out the sauce couldn’t have been simpler — tomatoes and cranberry sauce.

In a large bowl, combine the eggs, cilantro, jalapenos, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons of salt and 1/2 teaspoon of pepper. Whisk until well combined. Add the ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tablespoons of the mixture per ball. Arrange the meatballs on the prepared baking sheet.

Place the baking sheet in the oven and bake the meatballs for 20 minutes. Increase heat to broil and cook for another 1 to 2 minutes, or until lightly browned.

Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper, and a splash of hot sauce.

When the meatballs are done, arrange on a platter, then spoon the cranberry mixture over them. Serve with toothpicks.

]]>http://o.canada.com/news/recipe-for-cocktail-meatballs-with-cranberry-marinara/feed0Cocktail Meatballs with Cranberry MarinaratheassociatedpresscanadaScones made with Canadian-grown cranberries treat for holiday brunchhttp://o.canada.com/news/scones-made-with-canadian-grown-cranberries-treat-for-holiday-brunch
http://o.canada.com/news/scones-made-with-canadian-grown-cranberries-treat-for-holiday-brunch#commentsThu, 06 Dec 2012 19:41:14 +0000http://o.canada.com/?p=163837]]>Not only are these scones delicious, but since they’re studded with the jewel tones of Canadian-grown cranberries they’re perfect for holiday entertaining.

Or you can make them at other times of the year using another type of local fruit.

The recipe for these tender scones has been included for this month in the 2013 Milk Calendar, published by the Dairy Farmers of Canada.

“We’ve included instructions to use other fruit when it’s in season, so blueberries and raspberries, peaches … so you can go through fruit season with your scones and use different fruits,” says home economist Jennifer MacKenzie, who has been a recipe developer for the calendar since the 2001 edition.

In a glass measuring cup or a bowl, stir lemon juice into milk; set aside.

In a large bowl, combine 675 ml (2 3/4 cups) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.

Turn out onto a floured surface and, with floured hands, gently knead in cranberries, being careful not to crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 23-cm (9-inch) circle; cut into 12 wedges. Place on prepared baking sheet at least 2.5 cm (1 inch) apart.

Topping: Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 minutes, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 minutes before serving.

]]>http://o.canada.com/news/scones-made-with-canadian-grown-cranberries-treat-for-holiday-brunch/feed1Cranberry SconesthecanadianpressChristmas Breakfast: Recipe for cranberry cream cheese stuffed French toasthttp://o.canada.com/news/christmas-breakfast-recipe-for-cranberry-cream-cheese-stuffed-french-toast
http://o.canada.com/news/christmas-breakfast-recipe-for-cranberry-cream-cheese-stuffed-french-toast#commentsWed, 28 Nov 2012 20:02:51 +0000http://o.canada.com/?p=158938]]>If you can make a peanut butter and jelly sandwich and fry an egg, you already have all the skills needed to make this incredible Christmas morning stuffed French toast.

We start with cinnamon swirl bread and make sandwiches using cream cheese spiked with dried cranberries and crystalized ginger. Dunk the sandwiches in eggs blended with cinnamon and a bit more ginger, then toss them in the pan. But don’t forget the maple syrup!

Want to get a jump on this the night before? Prepare the sandwiches up to the step of soaking them in the egg mixture. Refrigerate them until morning, then proceed as directed. You’ll have delicious French toast on the table in less time than it takes for the kids to empty their stockings.

CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST

Start to finish: 20 minutes

Servings: 4

4 ounces cream cheese, softened

1/4 cup chopped dried cranberries

2 tablespoons finely chopped crystallized ginger

1 tablespoon honey

8 slices cinnamon swirl bread

4 eggs

2/3 cup fat-free half-and-half

1 teaspoon cinnamon

1/2 teaspoon ground dry ginger

Butter, as needed

Maple syrup, to serve

In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl bread, spreading to just 1/2 inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches.

In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them.

In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup.

Cranberries are native to eastern Canada where they are a major crop today. Harvest occurs in early to mid-autumn when the bogs are flooded and the ripe, deep red berries float to the surface.

Nutritionally speaking, cranberries are a very good source of dietary fibre, manganese and vitamin C, and a good source of vitamins E and K. There are 51 calories in one cup (110g) of chopped, raw cranberries. Research has pointed to the health benefits of cranberries, such as anti-inflammatory properties and effectiveness at reducing blood cholesterol levels.